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Mushroom spinach and tomato curry

Delicious creamy vegan curry that will satisfy any appetite. I came up with this recipe when we found a huge puff ball mushroom on a walk one chilly autumn morning. I don’t expect you to have a puff ball mushroom and chestnut mushrooms will do just as well.

2 tbsp vegetable oil

1 onion, sliced

2 cloves garlic, finely chopped

4 cm ginger, grated

1 chilli, finely chopped

500 g mushrooms, roughly chopped

10-12 cherry tomatoes

200 g peas, thawed if frozen

400 g can coconut milk

100 g spinach leaves

SPICE BLEND

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp fenugreek seeds

1 tbsp black mustard seeds

10 cloves

1 stick cinnamon

1 tsp ground cardamom

1 tsp chilli flakes

1/4 tsp ground nutmeg

1 tbsp tumeric

Place a frying pan over a low heat, add Coriander, cumin, fenugreek and mustard seeds along with cinnamon and cloves to the pan. Cook for a couple of minutes until lightly toasted and fragrant being careful not to burn. Remove from the heat and grind in a spice grinder or mortar and pestle. Add the remaining spice ingredients and set aside.

Heat the oil over a low heat in a large sauté pan. Add the onions and cook gently until soft. Add the garlic, ginger and chilli and cook for a couple of minutes. Stir in 2 tbsp of spice blend stir and add a splash of water if it gets too dry. Add the mushrooms and toss in the onion and spice mix adding a little. more water to help coat the mushrooms. season well with salt and pepper and cook for 5 minutes.

Add the cherry tomatoes and peas. Pour over the stock and coconut milk and leave to simmer for 5 minutes. Stir in the spinach leaves and serve with steamed rice.

Mushroom spinach and tomato curry

Mushroom, Spinach & Tomato Curry

Jules
Delicious creamy vegan curry that will satisfy any appetite. I came up with this recipe when we found a huge puff ball mushroom on a walk one chilly autumn morning. I don't expect you to have a puff ball mushroom and chestnut mushrooms will do just as well.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 350.9 kcal

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 2 cloves garlic finely diced
  • 4 cm ginger grated
  • 1 chilli finely diced
  • 500 g mushrooms cut into large chunks
  • 12 cherry tomatoes
  • 200 g peas Thawed if frozen
  • 200 ml vegetable stock
  • 400 g coconut milk
  • 100 g spinach leaves

Spice Blend

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp black mustard seeds
  • 10 cloves
  • 1 stick cinnamon
  • 1 tsp ground cardamon
  • 1 tsp chilli flakes
  • 1/4 tsp nutmeg
  • 1 tbsp turmeric

Instructions
 

  • Place a frying pan over a low heat, add Coriander, cumin, fenugreek and mustard seeds along with cinnamon and cloves to the pan. Cook for a couple of minutes until lightly toasted and fragrant being careful not to burn. Remove from the heat and grind in a spice grinder or mortar and pestle. Add the remaining spice ingredients and set aside.
  • Heat the oil over a low heat in a large sauté pan. Add the onions and cook gently until soft. Add the garlic, ginger and chilli and cook for a couple of minutes. Stir in 2 tbsp of spice blend stir and add a splash of water if it gets too dry. Add the mushrooms and toss in the onion and spice mix adding a little. more water to help coat the mushrooms. season well with salt and pepper and cook for 5 minutes.
  • Add the cherry tomatoes and peas. Pour over the stock and coconut milk and leave to simmer for 5 minutes. Stir in the spinach leaves and serve with steamed rice.

Video

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Nutrition

Calories: 350.9kcalCarbohydrates: 29.2gProtein: 12.7gFat: 24.6gSaturated Fat: 19.3gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 2.2gTrans Fat: 0.003gSodium: 264.5mgPotassium: 1247.8mgFiber: 9.3gSugar: 9.3gVitamin A: 3365.5IUVitamin C: 62.5mgCalcium: 138.9mgIron: 9.5mg
Tried this recipe?Let us know how it was!

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